Fried Camembert with Lingonberry Compote 🧀🍓
Crispy fried Camembert cheese paired with a sweet and tart lingonberry compote – a delightful appetizer or light snack! 😋
Ingredients:
1 wheel Camembert cheese (approx. 8 oz)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
Salt and freshly ground black pepper to taste
Vegetable oil, for frying
1 cup lingonberries (fresh or frozen)
1/4 cup sugar
2 tablespoons water
1 tablespoon lemon juice (optional)
Instructions:
1. Prepare the Lingonberry Compote: In a small saucepan, combine the lingonberries, sugar, water, and lemon juice (if using). Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 10-15 minutes, or until the lingonberries have softened and the sauce has thickened slightly. Mash some of the berries with a fork for a slightly chunky consistency. Set aside to cool.
2. Prepare the Camembert: Carefully remove the rind from the Camembert cheese. Cut the cheese into 4 equal wedges.
3. Bread the Camembert: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs. Season the flour with salt and pepper.
4. Coat the cheese: Dredge each Camembert wedge in the seasoned flour, shaking off any excess. Dip each wedge into the beaten eggs, ensuring it’s fully coated. Finally, coat each wedge thoroughly in the panko bread crumbs, pressing gently to adhere.
5. Fry the Camembert: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a breadcrumb dropped in should sizzle immediately), carefully place the breaded Camembert wedges in the skillet.
6. Cook the Camembert: Fry for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan; work in batches if necessary.
7. Serve: Remove the fried Camembert wedges from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with the lingonberry compote. Enjoy!